We just found the ultimate on-the-go breakfast: creamy, cheesy, veggie-and-mushroom-packed egg bites. The secret to their savory flavor and fluffy texture is Pacific Foods® Organic Cream of Mushroom Condensed Soup, which adds an umami boost and complements the chopped wild mushrooms mixed into every bite.
Preheat oven to 350°F. Coat a 12-well muffin tray with cooking spray; set aside.
Heat oil in a large nonstick skillet over medium-high, swirling to coat. Add mushrooms and cook, stirring occasionally, until browned and tender, about 8 minutes. Reduce heat to medium and add garlic; cook, stirring often, until fragrant, about 1 minute. Add spinach and cook, tossing constantly, until wilted, about 2 minutes. Remove from heat.
Whisk eggs, soup, dill, lemon zest, and pepper in a medium bowl. Season with kosher salt. Fold in mushroom mixture, feta, and 1/2 cup of the fontina. Divide mixture (about 4 cups) evenly among prepared muffin wells, about a scant 1/2 cup in each. Top evenly with remaining 1/2 cup fontina.
Bake until set, puffed, and cheese is melted, about 24 minutes (they will deflate once removed from the oven). Let stand for 10 minutes; garnish with dill and serve.
There are many Pacific Foods® “Cream of…” soups to choose from! Use your favorite for different flavor combinations!
You can eat these egg bites chilled or warm them up in the microwave for about 15 seconds.
These are great made ahead! Refrigerate in an airtight container for up to 1 week.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.